Baking Artisan Bread with Natural Starters

Few pleasures are simpler or more soothing than a slice of warm, freshly baked bread; and few bakers know bread like Mark Friend, founder of Kansas City’s Farm To Market Bread Company.

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.

Few pleasures are simpler or more soothing than a slice of warm, freshly baked bread; and few bakers know bread like Mark Friend, founder of Kansas City’s Farm To Market Bread Company.

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.